Pages

Friday, May 8, 2009

Cinnamon Roll Bread Pudding with a Whiskey Cream Sauce

I feel faint as I write this post. Why? I'm remembering how unbelievably good this breakfast was. The picture makes my mouth water. Yes, I served this as a breakfast one Saturday morning last month. Want to know the full name of this made up breakfast? Leftover Cinnamon Roll Bread Pudding with Whiskey Cream Sauce. You can faint now. It was better than good, I finished my little ramekin and then twisted it around my tongue to get every little bit out of the bowl. It was that great.

It all began with these two lonely leftover cinnamon rolls. These are not homemade, but from a can. I have no idea where I came up with the idea to make these into bread pudding, although I've seen and read posts about using leftover bread for casseroles and I've even used leftover french bread for a breakfast casserole once that turned out well.

I used one cinnamon roll per ramekin.

Tour it into little pieces and stuffed it into my ramekin that I first rubbed with a little butter.

1/2 cup milk.

1/2 cup eggs. I used egg substitute, it's simply easier to cook with and store.

Then a give it a dash of vanilla - probably 1/2 tablespoon.

Next I sprinkled in some sugar, maybe 2 tablespoons of granulated sugar.

Mix together and now we have the mixture that makes the "pudding."

Pour this over the cinnamon rolls until it nearly covers the bread.

Oh, look how it's already starting to absorb.

I took this over the top by adding chopped pecans.

Repeat with the other cinnamon roll, then place in a 350 oven for 20-30 minutes or until it puffs up and cooks through.

You can pull these out and test by piercing with a knife and peering down to the bottom to see if the liquid has been absorbed and the bread is spongy.

These are done. Now for the sauce that puts the bread pudding OVER THE TOP!

Start with one stick of butter, melt in a saucepan over medium heat. Pioneer Woman says this is the stuff dreams are made of. I cannot disagree.